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5 from 2 votes

Dairy Free Asparagus & Cheese Scones

Dairy Free Asparagus & Cheese Scones with their delicate asparagus flavour and pretty little flecks of green chives are a beautiful variation on a vegan cheese scone.  Delicious, fluffy, savoury scones, worthy of any luxury vegan afternoon tea.  Use goats cheese (or dairy free alternative) for a sharper flavour or add finely diced red onion for extra colour!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Afternoon Tea, Picnics
Cuisine: British Seasonal
Keyword: asparagus recipes, vegan cheese scones
Servings: 18 scones
Author: Midge @ Peachicks' Bakery


  • 450 g Self Raising Flour
  • 1/4 tsp Sea Salt
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Garlic or Onion Powder (optional)
  • 80 g Baking Block or Dairy Free Margarine check for dairy
  • 100 g Grated Vegan Cheese (Mozarella Sheese, Violife etc)
  • 6 Asparagus Stalks (reserve the delicate tips for steaming)
  • 260 ml Dairy Free Milk (Koko, Oatly)


  • Preheat the oven to 200C fan and lightly flour a baking tray. 
  • Prepare the ingredients.  Chop the top 4 inches off the asparagus and reserve these beautiful delicate tips to steam or grill later.  Slice the rest of the stalks into small circles and dust with a tsp of flour. Finely dice a small red onion.
  • Into a large mixing bowl, weigh the flour before adding in the sea salt, black pepper and garlic powder if using.  Give the dry ingredients a quick whisk - saves dragging the sieve out the back of the cupboard and gives a lighter scone!
  • Add the dairy free margarine in small lumps or chunks to the flour and rub in with your fingertips or a pastry cutter. Stop just short of breadcrumbs.
  • Stir in the asparagus slices, grated cheese and red onion using a fork.
  • Make a well in the centre of the ingredients and pour in the dairy free milk while slow combining using the fork.
  • When just combined, tip out onto a floured board.  Gently shape into soft dough circle that is as tall as your round cutter.  Cut out the scones and lay out on the baking trays.
  • Sprinkle with extra cheese if you fancy & bake for 20-25minutes.


I use a 3inch, round metal cutter - you get a much cleaner cut which in turn helps your scones reach their full height. 
If you use a larger cutter, you will need to adjust the cooking time accordingly.  The scones should be well risen and golden brown.